Pineapple Chicken
This easy Pineapple Chicken recipe is a healthier take-out alternative when you're craving Chinese food. It's delicious and comes together quickly.
Ingredients
- 2 tablespoons Olive oil
- 1 pound boneless, skinless chicken breasts or thighs
- 1 Green pepper (diced)
- 1 Can pineapple chunks or tidbits (drained with 1/2 cup juice reserved)
- 1 tablespoon Crushed red pepper flakes
- 1/2 tablespoon Dried ginger (or 1 tablespoon freshly grated ginger)
- 1/3 cup Teriyaki sauce
- 1/3 cup Chicken stock
- 1 tablespoon Cornstarch mixed with 1 tablespoon water
Instructions
- In a large skillet, heat olive oil. Add chicken and brown on both sides, about 3-4 minutes each. Cover skillet and cook for 10 minutes more. (If chicken is not fully cooked all the way, that's okay. It will have a chance to finish cooking later.) Remove chicken from skillet and set aside.
- Add diced green peppers, pineapple, crushed red pepper and ginger. Cook about 5 minutes. While cooking, cut the chicken into chunks.
- Add reserved pineapple juice, teriyaki sauce and chicken stock. Bring to a boil, return chicken to skillet, reduce heat, cover and simmer for at least an additional 15 minutes or up to a few hours.
- About 10 minutes before serving, remove cover from skillet and bring sauce back to a boil. Stir in cornstarch/water mixture and continue boiling until sauce is desired thickness.
Notes
- You can make this dish vegetarian by swapping the chicken with tofu and the chicken stock with vegetable stock.
- Add more red pepper flakes in you like it spicier.